Mark Bittman’s Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there. And the key, secret ingredient, is coconut. (Craig Lee for The New York Times)